If we fast forward a couple of centuries to 1608, this is when we see the first Irish distillery of Bushmills be given a license by King James as prior to this point the production of whiskey was more of a hobby activity that remained untaxed. This also meant that Bushmills held the title of the oldest distillery in the world, something that has been challenged due to the fact that they didn’t receive their license to trade until 1784 while the Kilbeggan distillery received theirs in 1757. With the introduction of licenses this can be seen as a pretty concrete milestone in what would become the commercial whiskey industry.
Irish whiskey quickly became the highest selling spirit not just in Ireland but across the world, and with demand growing higher and higher, lower quality whiskey started to saturate the market. So much so that 1759 a law was passed that limited Irish whiskey to only include malt, grain, potato, or sugar in its production. By 1779 there were 1152 licensed distilleries and who knows how many unlicensed, making Ireland the capital of the whiskey world. Dublin specifically found itself deeply immersed in whiskey culture with many of the biggest players over the years setting up shop there: this includes Powers, Teeling, Jameson*, and Tullamore Dew. Powers distillery which can be dated back to 1791 made an unprecedented decision and became the first to start bottling their whiskey (at least in Ireland) and would also be the one to create the ‘airline bottle’ also known as the miniature which would soon be dubbed the baby Power.
Since the birth of Irish whiskey, it really has been through the wringer. From taxation, to the American prohibition, to Ireland gaining its independence and losing a huge chunk of their market, and, well quite literally through the wars. It is incredible to think of how resilient this industry truly is, and has definitely earned its spot as one of the world's top spirits.
*Link to Jameson blog post.
Shop our wide range of Irish Whiskey here: Irish Whiskey Collection
]]>It all started back in ye olden days...
The year was 1780 and a young Scotsman (yup, Jameson was a Scot) by the name of John Jameson decided to up and venture for the emerald Isle. He reached Dublin and it is here that he came across the Bow Street Distillery, at which point was called 'The Steins Family Bow Street Distillery'. By the time we reach 1786, Jameson was now the general manager, right up until 1805 when he then became the full owner. Fast forward 5 years to 1810 and the beloved brand that is ‘Jameson Whisky’ was born. It wasn’t long before Jameson was the biggest distiller of whiskey in not just Ireland, but the world.
Despite the huge success they found, Jameson also had to endure several major struggles; one being after Ireland had gained its independence from Britain causing a trade war that saw tariffs rise when exporting to what was one of their biggest markets. Then there’s the whole American prohibition which, well, it's pretty obvious how that affected a Whiskey distillery.
In 1966, in what can surely only be described as a major power play, Jameson decided to partner up and merge with rivals ‘Cork Distillers Company’ and John Powers forming what would be known as the ‘Irish Distillers Group’. In 1976 the ‘New Middleton Distillery’ opened its doors which in turn meant that the ‘Bow Street Distillery’ would be closing theirs. It’s not all sad though as the year 1997 saw the ‘Bow Street Distillery’ open its doors again but this time as a visitor centre where you can go and immerse yourself in the history of Jameson and its family legacy.
Despite whatever changes the brand saw, there was one thing that never changed. The way they made created their whiskey. Jameson whisky is a blend made from 2 different whiskeys and is distilled three times rather than the typical two, which is what gives it its iconic and easy to drink smoothness. It is also matured for at least 3 years on Irish soil (the minimum required to be classed as an Irish whiskey). It's important to Jameson to use local produce in their whiskey using grains harvested within 50 miles and water that is from the Dungourney River, a river that runs right through the distillery (now is that local, or is that local?). It’s not just what goes into the whiskey that’s important to Jameson, but also what the whiskey goes into. Jameson is very particular about the barrels that they use, in the way that they need to be hand crafted with perfectly measured wood staves instead of using glue or nails that could alter the taste of the whiskey or even cause a leak.
Talking of barrels, once upon a time that was actually the only way you could get Jameson, by the barrel. Back in the early years the idea of bottling into glass was simply too expensive. So, unless you invested in a whole barrel (which by the way, held something like 53 gallons), you would have had to hit up your local that done just that to enjoy a glass of the fine Irish liquor. It wasn’t until 1968 that Jameson decided that it was the right time to start bottling, and so they did. They started bottling their sought-after whiskey and distributing to merchants.
Not only did Jameson start putting their whiskey into bottles, but they started putting their family motto onto the front of those bottles. On every single bottle of Jameson, just underneath the crest is the words “Sine Metu”, if you don’t believe me, go grab a bottle and have a look. It’s Gaelic meaning ‘without fear’, a motto that John Jameson brought with him on his life changing jaunt to Ireland. And well, it didn’t exactly steer him wrong now did it.
Shop our range of Jameson here:
https://www.oldandrarewhisky.co.uk/pages/search-results-page?q=jameson
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So, what exactly is a single malt and a single grain?
Well, in order for a whisky to be classed as a single malt, it needs to meet a few requirements. Firstly, the ‘single’ element simply means that it was created in one distillery, even if it is a blend. Secondly, the ‘malt’ element tells us that the whisky was made from malted barley, and is the only grain to be used. Thirdly, single malt whiskies are made in pot stills exclusively.
A single grain whisky works the same way with it being made in one singular distillery. However, the difference comes with the grain aspect, with grain whiskies being made of multiple grains such as wheat, corn, and rye. They also use column stills instead of pot stills, even if a whisky is made from malted barley. If it’s made in a column, it’s a grain whisky.
I know what you’re thinking...how are they made?
There are 5 steps in the process of making single malt whisky; malting, mashing, fermentation, distillation, and maturation (lots of ‘ings’ and ‘tions’ basically). Malting is where the barley is steeped in water and then laid out to germinate on the malting floor for about a week. This allows the barley to sprout, in turn releasing specific enzymes and sugars that are needed for the second step: mashing. It’s at this point the wet barley (or malt) is placed in a kiln to dry, some distilleries like to add peat at this stage which is what gives some whiskies their smoky characteristics.
Once the malt is dried, it moves onto the next part of the process where it is ground up into a fine flour called grist, hence the name ‘mashing’. Hot water is added three times, with the temperature increasing each time from roughly 65° to 95°, so that the sugars can be fully extracted before it’s cooled and yeast added.
Now it’s time for the third stage; the first of the ‘tions’ - fermentation. The sugar and yeast mixture, known as wort, is stored for between two and four days to ferment in vats called wash backs. The yeast essentially feeds on the sugar and produces alcohol, which at this point is a mere 7-8% alcohol level. The product as a whole however is called a wash at this point. Next up is the stills where the wash is heated and distilled.
Distillation will typically happen in two rounds; the first happening in the wash still where the product reaches an alcohol level of around 20%, and the second happening in the spirit still where it will reach an alcohol level of around 65-70%. The amount of heat and the length of time can have an effect on the taste of the final whisky. Typically, a low and slow approach is the most welcomed as it produces the smoothest product, with a time range of 4-8 hours being the standard.
The fifth and final stage is maturation, where the wash, now known as the new-make spirit, is placed into oak casks. It is important that it is oak casks as this is one of the requirements to be known as a single malt, as well as it having to be matured in that cask for at least 3 years. Other than it being oak, there are no other requirements for the cask itself. It can be a former sherry or wine cask, each being a popular choice for the notes they lend to the whisky they mature. It is also at this stage where a whisky gets its signature amber colouring.
Producing grain whisky, for the most part, follows the same structure. It can include malted grains therefore can include the malting stage; however, this isn’t necessary like it is for single malts. The main difference is seen at the distillation stage as it uses a different type of still. A coffey, or column still is used in a continuous distilling process instead of using 2 pot stills in separate batches. A column still circulates the wash, warming and cooling it in order to extract the alcohol - Producing an alcohol level of up to 95%.
Yeah, but what about taste?
In terms of the flavour profiles, single malts tend to have a stronger flavour with notes of smoke, tobacco, and wood to name but a few. Meanwhile, grain whiskies have a lighter flavour; almost floral with hints or vanilla and honey. However, due to grain whisky being just that and made of various different grains, this can change the taste dramatically resulting in the wide selection that is on offer. They are also looked to more frequently for cocktail making because of their lighter, cleaner palette.
Overall, the main difference is that malt whisky is made from barley alone and grain whisky from multiple grains, alongside the different stills that are used in the distillation stage.
Fancy trying a single malt, or single grain? Or perhaps even both to see the difference for yourself? Here’s a couple of our favourites over here at Old & Rare...
Port Ellen 1982 Signatory Vintage 25 Year Old Scotch Whisky (Single Malt)
Glenlivet 18 Year Old Hand Filled Batch No.1 Single Malt Whisky 70cl, 56.4% ABV (Single Malt)
Cameronbridge 25 Year Old 1994 A.D.Rattray Single Grain Whisky 70cl, 58.1% ABV (Single Grain)
Carn Mor 1974 Celebration of the Cask Scotch Whisky, 70cl, 47.2% ABV (Single Grain)
]]>Single malt Scotch whisky exported to the United States is to face a tariff of 25% from 18 October.
The new duty is part of a raft of measures being imposed by the US in retaliation against EU subsidies given to aircraft maker Airbus.
Scotch exports to the US last year were worth $1.3bn (£1bn), with single malts accounting for a large share of that.
The US was given the go-ahead to impose tariffs on $7.5bn (£6.1bn) of goods it imports from the EU following a World Trade Organisation (WTO) ruling on Wednesday.
It is the latest chapter in a 15-year battle between the US and the EU over illegal subsidies for planemakers Airbus and rival Boeing.
Karen Betts, chief executive of the Scotch Whisky Association, said it was a blow to the Scotch whisky sector.
"This is a serious situation for the industry," she said.
"We heard overnight that a 25% import tariff will be imposed on all single malts into the United States and also all Scotch whisky liqueurs, and that's from a position of zero.
"We've had a zero tariff on imports to the United States for the past 25 years, so this is quite a hike."
The Scotch whisky industry directly employs about 11,000 people in Scotland, and many more indirectly through its supply chain.
More than 7,000 of the jobs are in rural areas across the country.
A spokesman for the UK's Department for International Trade said: "Resorting to tariffs is not in the interests of the UK, EU or US.
"The UK is working closely with the US, EU and European partners to support a negotiated settlement to the Airbus and Boeing disputes.
"The UK, through the EU, is seeking confirmation from the WTO that we have complied fully with WTO rulings regarding support to Airbus, and should not be subject to tariffs."
SHOP now our American friends - before the tariff takes place!
]]>We are surrounded by colour; it shapes our everyday lives. From defining moods, shaping perceptions, distracting thoughts and changing behaviour, it is a powerful force that can communicate without words.
100% natural in colour, all of our exceptional whiskies from The Macallan are shaped from time spent in the very best casks; maturing, nurturing and developing character. World-renowned colour masters at the Pantone Color InstituteTM created a uniquely bold shade of purple; reflecting an enigmatic, multi-faceted and intricate combination of red and blue.
With The Macallan Edition No.5, it is the complexity and precision of the whisky making process which defines this colour creation; showcasing the infinite hues, creativity and expertise which harnesses the natural colour of The Macallan.
Sarah Burgess, The Macallan Whisky Maker, said, “We can find much common ground between whisky making and colour creation and with Edition No.5 we have been able to explore and celebrate these two art forms. Whilst colour development starts with mixing basic colours with precision to achieve different shades, for whisky-making, it is the knowledge and understanding of a specific palette of colours from the cask which is the starting point. From here we can craft the desired character and specific colour of the final whisky”.
Commenting on the collaboration, Laurie Pressman, Vice President of the Pantone Color Institute, said “As the rainbow’s most complex colour, purple naturally felt like the ideal shade to highlight the equally complex process involved in The Macallan’s whisky-making. This new vibrant shade developed for Edition No.5, brings to life the exquisite combination of distinctive natural hues found in this whisky.
Only American oak casks were handpicked for this single malt, primarily for their colour in order to deliver a whisky with a wonderfully full flavour. The result is a beautiful sunlit barley colour that is accompanied by an intriguingly intense flavour profile that hosts sweet notes of caramel and fresh fruit combined with oak spices.
Tasting Notes:
The character of Edition No.5 is defined by a complex flavour profile:
The Macallan Fine and Rare collection presents some of the greatest vintage single malts produced, and now features the 1979, which was filled on 19 February 1979 and after slumbering for forty years, was captured in 2019 to become part of the liquid history of The Macallan.
Commenting on the new release, Polly Logan, Whisky Maker, The Macallan said: “The release of the 1979 Fine and Rare vintage is an exceptional addition to the collection, which displays an inviting burnished antique oak colour after being held in a single puncheon cask for forty years. On the nose rich dried fruits with gentle peat smoke, gives way to a hint of orange citrus, balanced with antique oak spice and warming ginger. The journey of discovery continues on the palate with oak spice followed with a richness of dried figs and dates, the gentle peat smoke in the background throughout. The expression finishes with the signature richness of The Macallan with warming oak spice and honey sweetness. By capturing this single malt at natural cask strength of 57.2 per cent, it embodies the true spirit of The Macallan and compliments the outstanding array of the Fine and Rare collection.”
Reflecting on the era when this exceptional single malt was distilled, Jaume Ferras, Prestige Marketing Director, The Macallan, said: “This expression delivers an insight into the long-standing heritage of our brand. It is a reflection of the time in which it was distilled – an era of global progression, and an age where our award-winning single malt was also growing and developing.
“In 1979 The Macallan appointed a new Chairman in Peter Shiach, and his influence is still evident in the brand today, much like The Fine and Rare Collection itself, which demonstrates the unmistakable legacy of The Macallan.”
Over the years, the Fine and Rare range has underpinned The Macallan as the world’s most valuable and collectable single malt whisky, leading the secondary market around the world and setting world record prices.
The recommended retail price of The Macallan Fine and Rare 1979 will be £10,300 per 70cl bottle, £11,100 per 750cl and £750 per 5cl.
Tasting notes:
Colour: Burnished antique oak.
Nose: Rich dried fruits with gentle peat smoke. A hint of orange citrus, balanced with antique oak spice and warming ginger.
Palate: Fresh with oak spice followed with richness of dried figs and dates, the gentle peat smoke in the background throughout.
Finish: Medium long, with warming oak spice and honey sweetness.
ABV: 57.2% (natural cask strength)
Tint: 44
Cask: - - Sherry Puncheon
Cask no: 2803
Age: 40 Years Old
Bottle numbers: 338 bottle equivalents
]]>In tribute of Father’s Day, Old & Rare has put selected or top 5 drams for dads to give you some inspiration when it comes to the whisky that’ll earn you some brownie points with dad.
]]>In tribute of Father’s Day, Old & Rare has selected our top 5 drams for dads to give you some inspiration when it comes to the whisky that’ll earn you some brownie points with dad this Father's Day.
18-year-old single malt from Aberlour up in Speyside. A well-matured, heavily sherried expression, the perfect thing for a late evening dram.
Sumptuous auburn gold colour single malt scotch whiskey, rich and complex with notes of toffee and butterscotch with ripe peach and bitter orange.
The nose gives attractive sherry notes with ripe stone fruits and distinct chocolate and orange. Hints of liquorice. Some fascinating honeysuckle keeps appearing from the back. Soft across the palate and firm texture. Sherry shows in a long finish.
Aberlour 18-year-old is a hidden gem among the group of mature sherried Speyside/Highland whiskies and a fantastic choice to gift a whisky-loving father this father's day!
This is the much admired and sadly discontinued expression of 17-year-old Hibiki from the multi-award-winning Japanese whisky company Suntory.
Suntory is the biggest whisky producer in Japan, operating three distilleries. Yamazaki, just outside of Kyoto, distills a range of single malt and blended whiskies. Its sister distillery, Hakushu, is located high up in foothills of the Japanese Alps, about a three-hour drive from Tokyo.
On the nose: honey, brown sugar, caramel, juicy pear and flowers. The taste is surprising and complex. Somehow light and rich, very warm with herbal notes, cocoa, and hazelnut. There is also an earthy, salty character, like blue cheese or a Highland single malt. A bit of water brings out some chocolate. The finish is exceptionally warm and soothing.
Since discontinued, few bottles remain! Perfect Father's day gift for a whisky lover!
Named after the Scottish peninsula where it is distilled, An Oa is the most recent newcomer to the Ardbeg’s core range and is intended to show a more approachable side to Ardbeg single malt that's as rounded as the Oa peninsular, without losing the characteristic distillery style. In the summer of 2017, this became the first addition to Ardbeg's core range in over a decade.
Maturing in charred virgin oak and ex-bourbon casks leave this full-bodied whisky with a smoky flavour alongside notes of black tea, chocolate and cigars. Still, plenty of peaty oomph, although perhaps lighter in body. Notes of cigars and golden syrup flapjacks with sweet black tea on the tail and hints of chocolate limes.
An Oa is intended to show a more approachable side to Ardbeg single malt that's as rounded as the Oa peninsular, without losing the characteristic distillery style. In the summer of 2017 this became the first addition to Ardbeg's core range in over a decade and is the perfect dram to gift this father's day!
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King Alexander III, six different cask finishes are exquisitely curated to create a one of a kind whisky with a rich and enticing flavour profile.
Matured in a mixture of French wine casks, Madeira drums, sherry butts, Marsala barrels, port pipes and bourbon barrels from Kentucky. A remarkable feat of blending.
Perfect harmony to create a uniquely complex, yet smooth single malt, red berry fruits, fresh flowers, passion fruit on the nose. Sweet cinnamon and nutmeg spices on the finish, citrus zest, vanilla pod, crème caramel on the palate.
Dalmore King Alexander III is a perfect dram for dad's who are whisky enthusiasts!
The single malt that started the revolution! Glenfiddich is one of the most well-known and popular Scottish Single Malt Whiskies. The distillery was founded by William and Elizabeth grant in 1886 and unbelievably started production on Christmas day in 1887. The Grant family have maintained their strong family business sense throughout the years and have avoided being bought by the conglomerates.
Glenfiddich uses the same water source to run its entire distillery, the Robbie Dhu Spring. This water flows from the Conval Hills through peat and granite which makes it soft and peaty.
Their Special Reserve was the first un-aged single malt to be sold internationally in the mid-1960s which is probably the reason their 12-year-old is the world’s best-selling single malt and an ideal Father's day gift!
We stock a wide range of Old & Rare whisky, browse our collection and find the ideal gift for your dad this father's day! Take 10% off your Father's Day Dram with code: DRAMFORDAD10.
]]>The Scotch Whisky Association (SWA) said the move would help prevent the sale of fake products and ensure legal protection in South Korea after Brexit.
The trademark will enhance protection currently available under the EU-South Korean free-trade agreement.
SWA has registered intellectual property rights in more than 100 markets around the world that ensure that whisky is recognised and protected across its export markets.
Lindesay Low, legal deputy director of the Scotch Whisky Association, said: “By securing a certification trademark in South Korea, the SWA has ensured continued legal protection for Scotch Whisky post-Brexit.”
British Ambassador to South Korea Simon Smith said: “Scotland’s national drink has long enjoyed widespread popularity in South Korea. This enhanced legal protection will give consumers continued assurance that the Scotch Whisky they buy is the genuine article.”
To be officially recognised as a Scottish product, whisky must be aged in oak casks in Scotland for at least three years and bottled at a strength of no less than 40% alcohol by volume.
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The Cabrach is a unique and beautiful location rich in distilling history and typified by its haunting landscape and the great numbers of tumbledown crofts and steadings which once housed hundreds of illicit stills.
Cabrach Trust, who is leading the project has announced that it plans to include a museum of illicit whisky and smuggling, a learning centre and a working distillery as the previous operation was shut down in the 1830s.
Inverharroch Farm, eight miles away from Dufftown is where the centre is expected to open and attract over 20,000 visitors a year. From an employment stance, this will create the equivalent of 10 full-time jobs in the area.
Permission was granted in September 2017 and Forres based LDN Architects have been selected to draw up detailed plans while fund-raising activities take place and continue in the local community to help raise efficient funds for the project.
It looks like work on the centre and distillery can begin this year and aims to have them both completed and opened within the next few years.
‘The Cabrach has played a central role in Scottish history,’ said Dr Peter Bye Jensen, heritage manager of the Cabrach Trust.
‘It was the home of Jacobite rebels, its illegal whisky trade led to the Scotch whisky industry we know today, and its people fought in the country’s great wars – but all this was in danger of being forgotten.
‘The Heritage Centre will bring that history to life and unveil the secrets of the Cabrach through interactive exhibits where visitors will travel back in time to experience life in this harsh but beautiful place.’
Described as “An Area Of Outstanding Natural Beauty.” local people are being invited to view the architect’s plans for the heritage centre during drop-in sessions, attended by new Cabrach Trust chief executive Anna Brennand, at the Grouse Inn, near Inverharroch Farm, from 6-8pm this Thursday, 28 March.
As with any specialist field, whisky has its own language and definitions. Here are the basics.
Malt Whisky: A whisky produced solely from malted barley, yeast and water – whisky is essentially distilled beer. Single malts come from just one distillery, single cask malts from just one cask, while blended malts are from more than one distillery.
Blended Scotch whisky: A mix of malt whiskies and whiskies made from whole grains other than barley. Other types of whisky (or whiskey in the US and Ireland) such as American bourbon have their own specific production and grain requirements.
The Angels’ Share: The alcohol that evaporates while the whisky is maturing in the cask. If the ABV (alcohol by volume) of a cask drops below 40% it can no longer be sold as whisky. Whisky must be matured in casks for at least three years before it can be called whisky. Before then it is known as new-make spirit.
2. DO YOUR HOMEWORK
Read as much as you can about the different whiskies and their styles, and focus on the regions that are serious right now: Scotch, American, Japanese and Irish. Get to know how each style employs different recipes, distillation techniques and ageing strategies. The more educated you are about the product, the better your chances of making good purchasing decisions. Touring distilleries is an important part of whisky education; they offer an intimate view of the production process from grain to glass. Learning the similarities and differences between the houses will give you a leg up in making informed purchases. Bonus: collectors are like kids in candy stores in a distillery’s gift shop. It’s the perfect place to store collectables.
3. GET TASTING WHISKIES
Practice is the only way to develop your palate, so sip as many different whiskies as you can. Seek out bars with good collections and sample different brands and styles. Chances are you will find yourself sitting next to a fellow connoisseur, so make friends and talk shop. Also, look for tasting events where you can pay one price to sample some of the higher-end stuff, eventually you'll start to develop a feel for what you personally enjoy. Remember, just because something is popular or expensive doesn’t mean you will like it.
4. HAVE FUN!
This might seem like an obvious one however it’s important that while you’re in the first few stages of investing in whisky, enjoy the new experience and you never know what it may lead to!
1. Bushmills Malt 10 Year Old
The benchmark Irish single malt, this has a far greater depth of flavour than standard Irish blends. A former winner of Best Irish Single Malt Whiskey in the World at the World Whiskies Awards. Bushmills is always scored highly in Jim Murray's Whisky Bible, with the 10-year-old being awarded 92.5 points in 2013!
2. Jameson Crested Irish Whisky
A special release from Jameson. Jameson Crested has a much higher proportion of sherry influence. A cracking Irish dram. This is made with older aged Jameson with a high measure of pure pot-still whiskey in the mix, a fair proportion of which has been aged in sherry casks to add spicy sweetness.
3. Jameson Irish Whisky 12 Year Old
The 12-year-old from Jameson, a step up from the standard bottling offering a much smoother dram. The pot still content on the standard Jameson ranges from 5-7 years old. With the 12-year-old, the extra ageing adds considerable depth and complexity.
4. Connemara 22 Year Old
A well-aged 22-year-old from Connemara. A distinctively Irish Peated Single Malt. The taste has been described as “Smoke as it comes out of a chamber where sausages are smoked. Heather and honey, fruit notes. As in the nose, the smoke impression dissipates quickly and leaves a pleasantly warming fruity sweetness.”
5. Middleton Very Rare 2005
There is a new release each year, and this particular release was aged to perfection and bottled in 2005. Each bottle is individually numbered and comes with a certificate of authenticity. This outstanding blend is extremely difficult to find but well worth the effort. A must for serious Irish Whiskey fans.
We would like to wish all our Irish fans a very Happy St. Patrick’s Day from everyone here at Old & Rare Whisky.
On it’s release in 1983, the retail price of the bottle was a mere £25.00.
We’ll take a look at the price history of this highly collectable bottle right from the moment it was distilled to the present day where the cost of one bottle exceeds £6000.00 on today’s market. Labelled as ‘A special bottling of unblended single highland malt scotch whisky over 25 years old,’ the taste you get from this particular bottle has been described as “Powerful, sweet and spicy. Sherry, honey, caramel, mixed fruit jam, vividly acidic forest berries and citruses. Milk coffee and dutch cocoa. Matured oak. Raisin and cinnamon.”
Aged exclusively for 25 years in a Sherry Cask.
This remains not only the best of the Anniversary Malt series but also one of the greatest Macallan’s ever bottled and is deemed as very rare and very collectable.
When looking at how much the whisky is worth, we were extremely lucky to obtain the complete sales history of this bottle to grasp an understanding of just how valuable this bottle is. Macallan is a brand which has a fantastic reputation as well as great tasting malts. Let’s take a look at how successful Macallan’s 1957 Anniversary Malt has become.
As you can see from the complete sales history chary, back in 2009 it was only worth hundreds of pounds on the market. The lowest value of this bottle was in May 2010 at £600.00. Eight years later in October 2018, the value of the same bottle is now worth over £6000.00! In 2015, the price of this was £2,250 - more than double the price of what it’s valued at now! What will the value hold at the end of 2019?
Whisky connoisseurs describe Ardbeg as “as close to perfection as makes no difference.” Ardbeg speaks for itself as the whisky has won numerous awards over the years including World Whisky of the Year, Scotch Whisky of the Year and World’s Best Single Malt. Ardbeg has the title of THE MOST HIGHLY AWARDED SMOKY SINGLE MALT WHISKY IN THE WORLD and we would highly recommend trying ARDBEG GUARANTEED 30 YEAR OLD - A vintage rare old Ardbeg distilled way back in 1966 and maturing whilst the distillery was going through a troubled time.
Ardbeg Distillery, Port Ellen Islay Argyll PA42 7EA
2. Bowmore
The original distillery built in 1779 and home to the oldest Scotch whisky maturation warehouse in the world. The Bowmore Distillery was established in 1779 by a local merchant, John P. Simson, before passing into the ownership of the Mutter family, a family of German descent.[ If you like your whisky a little bit fruity and a wee bit floral then Bowmore is the one for you! What is amazing is they have a "malting floor," where the barley is turned and stirred by hand. Unlock layers of peat smoke and sweetness in their BOWMORE 100 DEGREES PROOF 1 LITRE, give it a try and have a taste of Scottish whisky history!
Bowmore Distillery, School St, Bowmore Isle Of Islay PA43 7JS
3. Bruichladdich
Inside this distillery, you will find four unique spirits which are made here including Bruichladdich itself, Port Charlotte, Octomore Single Malt and The Botanist Dry Gin. Bruichladdich was built in 1881 by the Harvey brothers—William (32), John (31) and Robert (23)—on the shore of Loch Indaal, on the Rinns of Islay, the westernmost part of the island. They use 100% Scottish barely and they believe it’s called “Scotch” for a reason. Bruichladdich is living proof that the traditional whisky regions of Scotland make no sense. Bruichladdich was specifically designed to produce the purest unpeated spirit possible and even though none of the 19th-century spirits survives, they still celebrate it inside their fine array of whiskies including the FEIS ILE 2015 BLACK ART VALINCH.
Bruichladdich Distillery, Isle of Islay Argyll Scotland PA49 7UN
4. Bunnahabhain
Bunnahabhain is Gaelic for ‘Mouth of the River’ and it stands at the mouth of the Margadale Spring on the shores of the Sound of Islay. The Bunnahabhain is one of the milder single malt Islay whiskies available and its taste varies greatly from other spirits to be found on the island of Islay, off the west coast of Scotland. What sets Bunnahabhain apart is their signature unpeated style, and the rich, complex layers of each cask matured in the bay. Bunnahabhain is the only distillery on the island to use pure, spring water and you can taste the difference in whiskies by having a dram of their 16-YEAR-OLD AMONTILLADO.
Bunnahabhain Distillery, Distell Group Ltd. Port Askaig Isle of Islay, PA46 7RP
5. Caol Ila
Cull-Eela is how you pronounce the name of this distillery. Sheltered in a hidden bay just north of Port Askaig, is set amongst stunning scenery is now the largest malt whisky distillery on Islay. This distillery is the largest on Islay, producing up to 3 million litres per year of a whisky that's as light as it is flavourful. Caol Ila is one of the lighter Islay whiskies, pale in colour, with peaty, floral and peppery notes. Why not try their 35-YEAR-OLD SPECIAL RELEASE with a mixture of refill American-oak hogsheads, and both refill American- and European-oak butts.
Port Askaig, Isle Of Islay, Argyll, PA46 7RL
6. Kilchoman
The picturesque Kilchoman Distillery sits nestled amongst the traditional buildings of Rockside Farm on the north-west coast of Islay. The distillery is unique in many ways, most notably for our 100% Islay range, Islay’s only Single Farm Single Malt – from barley to bottle. The distillery began production in June 2005 and was the first to be built on the island of Islay in 124 years. The distillery uses barley grown on site at Rockside Farm and malted at the distillery, as well as malt from the Port Ellen Maltings and releases separate bottlings depending on the source of the grain. Try their MACHIR BAY 2015 bottling, you won’t regret it!
Rockside Farm, Isle of Islay, Scotland PA49 7UT
7. Lagavulin
Situated on the picturesque Lagavulin bay, this is an experience not to be missed! The standard Lagavulin single malt is 16 years old (43%), though they regularly release a 12-year-old cask strength variety, a Distiller's edition finished in Pedro Ximénez casks, and 25- and 30-year-old varieties. On a small bay near the south coast of Islay near the ruins of Dunyveg Castle, Lagavulin Distillery is thought to be one of the longest established distilleries in the country. Records show that John Johnston and Archibald Campbell were distilling their own whisky—with or without the law—all the way back in 1742, how about that! Full of flavour that you won’t forget, taste their 1980 DISTILLERS EDITION!
Lagavulin Distillery, Port Ellen, Isle of Islay, Argyll, PA42 7DZ
8. Laphroaig
Last but certainly not least, Laphroaig (pronounced La-froyg) is a lovely Gaelic name, meaning "the beautiful hollow by the broad bay.” The Laphroaig distillery was established in 1815 by Donald and Alexander Johnston. The Johnstons who founded Laphroaig were from the Clan Donald and are likely to be from the MacIain of Ardnamurchan branch of the clan. The family anglicised their name to Johnston.
Prince Charles of Wales awarded it the Royal Warrant of HRH. It’s one of the most divisive Scotch whiskies, loved by those who enjoy its medicinal, smoky flavour. Their 10-YEAR-OLD PRE ROYAL WARRANT is a fine malt worth tasting!
Laphroaig Distillery, Port Ellen, Isle of Islay PA42 7DU
We hope you’ve enjoyed your little tour of Islay’s whisky distilleries here at Old & Rare Whisky and we’ll see you soon for our next whisky adventure together!
2. Ballentine’s 21 Year Old Ceramic Decanter - £175.00
Housed in an opulent blue ceramic decanter, Ballentine's Ceramic Decanter is a 21-year-old Scotch whisky with a deliciously layered palate. This blend is floral on the nose and bottled at 43% for a smooth and powerful finish. This is one to savour on special occasions.
3. Macallan 30 Year Old Sherry Oak - £4,998.00
Who says you need to have food anyway? You could always have a liquid dinner! The highly sought after 30 Year Old Sherry Oak from Macallan. Impossible to find! A few drams of this and you could possibly be the next Rabbie Burns!
Wherever you are or how you’re celebrating, we wish you a Happy Rabbie Burns Day and we raise our glasses to you!
Adanahoe, Islay
While this should have opened last year for the Islay Festival, it will open its door in the early springtime to ensure it makes its debut at the festival. With casks being made as soon as possible once the checks on all its equipment work and fine-tune the spirit to ensure the quality is as expected.
Ardross, Averon Valley
30 miles north of Inverness, this distillery is in its advanced stages and set for completion in early 2019. The main distillery will produce single malt whisky, while a gin still and Botanics mixing lab are also being planned for a separate tenement building on-site. The project for Ardross Investments Ltd involves the refurbishment and extension of a dilapidated farm complex on a 50-acre site.
Cabrach
The Cabrach is a unique and beautiful location with the richness of culture, heritage and history. The distillery will be located in one of the birthplaces of the Scotch whisky industry and famed for illicit stills and smuggling. It is hoped distilling will get underway in 2019 and the first bottling of mature whisky will be available in 2024, with 150,000 bottles expected to be produced each year.
Clutha, Glasgow
A new distillery opening up in Glasgow from Douglas Laing & Co. Clutha is the Gaelic word for the River Clyde. The first whisky that will be produced here in the new distillery will also be called Clutha. But it will take some time until this whisky can be released. Clutha Whisky will be a specialist, high-end Single Malt with a heavy Sherry influence through its maturation in ex-Sherry casks. Beautifully crafted without colouring or chill-filtration, Clutha Malt will differ from traditional Lowland styles offering a thick, mouth-coating Whisky that is sure to impress.”
Dornoch, Inverness
A crowdfunding campaign has helped raise the cash needed to purchase a building on an old slater’s yard. Dornoch intends to relocate its operations to the new site by the summer, and begin distilling by the autumn. The Thompson brothers launched their first crowdfunding campaign in March 2016, which financed the conversion of the disused fire station into a distillery.
Falkirk
Without a doubt, the most long-awaited distillery to open this year is Falkirk. A project that’s taken more than 10 years to come into reality. Set to open by the summer, Falkirk distillery will produce up to 750,000 litres of spirit a year. Using a 4.5-tonne mash tun and two of the old stills from Speyside’s Caperdonich distillery, which was demolished in 2011.
Holyrood
Holyrood was one of the distilleries that made last year’s list. The distillery had been down to open by the end of 2018. The transformation of Edinburgh’s old Engine Shed into a visitor-centric whisky distillery finally kicking off last autumn. Holyrood distillery is now expected to open in mid-late 2019.
John Crabbie
Crabbie was a pioneer in Scotch whisky. Being a co-founder and the first chairman of the North British grain distillery and establishing a whisky blending company based in Leith. The new distillery on Graham Street will become home to the newly relaunched Crabbie’s whisky brand when it opens later this year.
Lagg
Lagg distillery on the Isle of Arran will become dedicated to exploring the impact peat has on the flavour of whisky. Expect experimental runs with peat sourced from all across Scotland and the world. The site will also produce its own cider and apple brandy using fruit grown in the estate’s orchards.
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